The Mayuzumi Family

Cultivation of Red Reishi originated in Gunma, Japan. The Mayuzumi family has been cultivating high quality Reishi mushrooms in Gunma, a mountainous area north of Tokyo, for three generations. There, they mastered the technique of Whole Wood Log cultivation method using Japanese oak logs.

For over 25 years, Mr. Mayuzumi has dedicated himself in promoting a greater understanding of the wonderful benefits of Reishi and in ensuring the highest quality of Reishi-derived products.

Mayuzumi founded Nikkei Co.,Ltd. in 1976 in order to cultivate Reishi and Mikei Reishi was born. As chairman of the Japan Reishi Association, Fumimaru Mayuzumi continues to uphold a long family tradition of growing and supplying the finest of Reishi mushrooms.

Cultivating Red Reishi

The germination process for both wild and cultivated reishi is the same. Both require an ideal balance of environmental factors such as humidity, temperature, carbon dioxide levels and sun light. The Reishi will not grow to maturity if these conditions are not perfectly balanced. The timing of harvest is also very important. Late harvesting may result in contamination of the mushroom consequently diminishing the Reishi's medicinal value.

Wild Grown Reishi

Frequently, wild grown Reishi lack the ideal growing conditions to produce a highly potent mushroom. Along with uncontrolled growing conditions, wild Reishi is exposed to environmental pollution making the Reishi more vulnerable to disease and insect infestations.

MIKEI Cultivation Method

MIKEI Red Reishi is an end product produced by Japan's foremost Reishi growers, the Mayuzumi Family. The Mayuzumi family has a history of 100 years in cultivating mushrooms, together with their past experience and new state of the art technology, their name is well known in Japan for their strict and unique cultivation methods of Reishi.

First, the cultivation of Red Reishi is accomplished by grafting the unique superior fungi, Mayzumi strain, onto wood logs of Japanese oak. The Red Reishi is then placed in greenhouses with strictly controlled environmental factors. With state of the art technology and continual supervision, the cultivated reishi crop can achieve the highest medicinal value when harvested. The MIKEI cultivation method is further explained below.

Natural Whole Wood Log Cultivation Process

The cultivation of red Reishi is first accomplished by grafting the superior quality Reishi fungi (Mayuzumi strain) onto wood logs of Japanese oak cut.

 

 

 

The wood logs are then placed in greenhouses with rigourously controlled environmental factors.

 

 

 

 

All wood logs are then covered with wood crumbs.

 

 

 

 

 

Inside the greenhouse, an irrigation system must be used. Temperature and humidty should be constantly monitored. The room must also be well ventilated and blocked from direct sunlight.

 

 

 

Red Reishi begins to flush and grows gradually, Some weeds may sprout and vermins may appear, but no agricultural chemicals are used.  After weeding the greenhouse, vermins will disappear.

 

 

 

In the last stage of growth, spores break out from the down side of the pileus and into the atmosphere. The spores eventually settles and covers the ground with a reddish-brown color.

 

 

 

The best harvest time is right after the sporing period.  The entire process takes about a whole year from the start to harvest.

 

 

 

Cultivation information in: [Japanese] [Chinese-Traditional] [Chinese-Simplified]